German Apple Pancake Recipe
Servings: 1
Ingredients
- 3 lrg Large eggs
- 3/4 c. Lowfat milk
- 3/4 c. WHITE FLOUR
- 1/2 tsp SALT
- 1 1/2 Tbsp. UNSALTED BUTTER
- 1/2 c. THIN-SLICED APPLES
- 1 lb TART, FRESH APPLES
- 1/4 c. MELTED BUTTER
- 1/4 c. SUGAR POWDERED CINNAMON AND NUTMEG
- 2 Tbsp. MELTED BUTTER (OPTIONAL)
Directions
- To try an apple pancake in it. I am familiar with which pan and I knew I had a wonderful recipe for a German Apple Pancake in a cookbook called the and couldn't find it. I was perplexed because I am not one who loses cookbooks on a regular basis. I sort of resigned myself to the fact which I must have given it away when I came across it on yet another bookshelf specifically for books on canning and preserving. So even though I am a little late and many wonderful apple pancake recipes have been submitted here is one which I have tried several times, like very much and think will work well in the oven pancake pan.
- PREHEAT THE OVEN TO 450 DEGREES. BEAT TOGETHER THE Large eggs, Lowfat milk, FLOUR, AND SALT Till VERY SMOOTH. Add in SOME VERY THINLY SLICED APPLES. IN A HEAVY 12 INCH SKILLET Heat ABOUT 1 1/2 Tbsp. BUTTER. AS SOON AS IT IS QUITE Warm, POUR IN THE BATTER AND PUT THE SKILLET IN THE OVEN. AFTER 15 Min, LOWER THE OVEN TEMPERATURE TO 350 DEGREES AND CONTINUE BAKING FOR ANOTHER 10 Min. THE PANCAKE SHOULD BE LIGHT BROWN AND CRISP.
- DURING THE FIRST 10 0R 15 Min OF BAKING, THE PANCAKE MAY PUFF UP IN LARGE BUBBLES. IF IT DOES, PIERCE IT THOROUGHLY WITH A FORK Or possibly SKEWER.
- WHILE THE PANCAKE IS BAKING, PREPARE THE APPLE FILLING. PEEL AND THINLY SLICE A Lb. OF APPLES. Saute/fry THEM LIGHTLY IN 1/4 C. BUTTER AND Add in 1/4 C. SUGAR. SEASON TO TASTE WITH CINNAMON AND NUTMET. THE APPLES SHOULD BE JUST TENDER, NOT TOO SOFT. ABOUT 8 TO 10 Min OF COOKING OVER A MEDIUM FLAME SHOULD BE PLENTY. (THE FILLING CAN BE PREPARED AHEAD AND REHEATED JUST BEFORE SERVING.)
- WHEN THE PANCAKE IS READY, SLIDE IT ONTO AN OVAL PLATTER, POUR THE APPLE FILLING OVER ONE SIDE, AND FOLD THE OTHER SIDE OVER,. A LITTLE MELTED BUTTER CAN BE POURED ON IF YOU CHOOSE, AND THE WHOLE THING CAREFULLY SPRINKLED WITH POWDERED SUGAR THROUGH A SIEVE. SERVE IT AT ONCE, SLICiNG Pcs OFF CROSSWISE.
- This can be a special day breakfast for two or possibly three people, a light late supper, or possibly a beautiful hot dessert for four to six people. (top with vanilla ice cream, yum).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 972g | |
| Calories 1722 | |
| Calories from Fat 921 | 53% |
| Total Fat 104.45g | 131% |
| Saturated Fat 60.7g | 243% |
| Trans Fat 0.0g | |
| Cholesterol 863mg | 288% |
| Sodium 1949mg | 81% |
| Potassium 1036mg | 30% |
| Total Carbs 168.13g | 45% |
| Dietary Fiber 12.3g | 41% |
| Sugars 82.76g | 55% |
| Protein 36.42g | 58% |
